Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf

Name: Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf
Total time: 2400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: For the rice:; 3 cups Basmati rice soaked in water for at least 2 hours; 6 cups Water; 2 Bay leaves; 3 pods Cardamom; 4 Cloves; 1″ stick Cinnamon; 4-5 tablespoon Butter; To taste Salt; 2 teaspoon Lemon juice –; For the mutton/chicken:; 1 kg Mutton/chicken cut into medium bite size pieces; 5 Onions thinly sliced; 8-10, Green chilies finely chopped; 1 tablespoon Ginger-garlic paste; 1 teaspoon Turmeric powder; 3 teaspoon Chilli powder; 2 teaspoon Garam masala powder; 1 bunch, Coriander leaves finely chopped; 1 bunch Mint leaves finely chopped; 1/2 cup Coconut milk; 1/2 cup Yoghurt/curd; 3 tablespoon Ghee/clarified butter; To taste Salt; As needed Water; For garnish; 10-12 Cashew nuts; 10-12 Raisins; 1 Onions thinly sliced

Little Hearts @cook_7834303

#biryanirecipe Try out this special Syrian Christians’ mutton biryani cooked in dum, flavored with rich coconut milk and meat stock, & wrapped in plantain leaf which lends it's earthy aroma to the dish. This lip smacking biriyani is served with a side of raita & guarantees to take your taste buds to a gourmet’s heaven.

Little Hearts @cook_7834303

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Ingredients

35-40 minutes

3 servings

For the rice:
3 cupsBasmati rice soaked in water for at least 2 hours
6 cupsWater
2Bay leaves
3 podsCardamom
4Cloves
1″ stickCinnamon
4-5 tablespoonButter
To tasteSalt
2 teaspoonLemon juice –
For the mutton/chicken:
1 kgMutton/chicken cut into medium bite size pieces
5Onions thinly sliced
8-10,Green chilies finely chopped
1 tablespoonGinger-garlic paste
1 teaspoonTurmeric powder
3 teaspoonChilli powder
2 teaspoonGaram masala powder
1 bunch,Coriander leaves finely chopped
1 bunchMint leaves finely chopped
1/2 cupCoconut milk
1/2 cupYoghurt/curd
3 tablespoonGhee/clarified butter
To tasteSalt
As neededWater
For garnish
10-12Cashew nuts
10-12Raisins
1Onions thinly sliced

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Steps

35-40 minutes

1

Clean and wash the mutton pieces. Allow them to drain. Marinate the mutton with turmeric powder, chilli powder, garam masala powder, and salt. Keep it aside for at least 2 hours.
2

In a heavy bottomed vessel, melt butter and fry the bay leaves, cardamom pods, cloves, and cinnamon. Add the soaked rice and fry for 2-3 minutes until the rice becomes crisp, making sure not to brown the rice. Add 6 cups of boiling water, lemon juice, and salt and allow it to boil. Cover and cook for about 5-10 mins until the rice is half cooked and no water is left. Remove from flame and keep aside.
3

In a large pan, heat oil. Add the chopped onions and saute until it is golden brown. Add ginger-garlic paste & green chilies and saute until the raw smell goes away. Add the marinated mutton, mix well, and fry for 5-6 mins until the colour changes. Add the chopped coriander + mint leaves, yogurt, salt, & 1/2 cup of water and mix well. Cover with a lid and cook until the meat is 3/4 done.
4

Pour the coconut milk into the gravy and cook on low flame for another 10-15 mins until the meat is completely coated with the masala and the gravy becomes thick. Remove from flame.
5

In a small pan, melt ghee. Fry the cashew nuts and raisins and drain them on a paper towel. In the same pan, fry the sliced onions until dark brown and drain them on a paper towel. Keep it aside.
6

Clean 2-3 large banana leaves. Wilt it slightly by placing them on flame and flipping the sides to make them soft & pliable. Smear some ghee on the leaf.
7

Place a layer of the mutton masala with little gravy as the bottom layer and top it with a layer of rice. Garnish with cashewnuts, raisins and fried onions. Sprinkle ghee over the layer. Wrap the banana leaf as a parcel and tie it securely with banana fiber or thread. Repeat the process with the remaining mutton masala and rice on the next banana leaf.
8

Place the parcels in a steamer and steam cook the biryani for 10-15 mins. Remove from the steamer and keep it aside for another 5 mins. You could also bake the parcels in a preheated oven at 300 degrees for 10 mins. Serve with raita and pickle of your choice.